Indian Masala Dosai
Ingredients
| 1/2 cup blackgram dal | ||
| 1 cup Basmati rice | ||
| 2 tbs lime juice | ||
| 2 cups water | ||
| 3 medium potatoes | ||
| 1/8 tsp oil | ||
| 1 tsp mustard seeds | ||
| 1 tsp yellow split peas | ||
| 1 tsp blackgarm dal (available at Indian or Asian grocery stores) | ||
| 3 medium onions | ||
| 1/2 cup water | ||
| 2 clove garlic | ||
| 1 tomato | ||
| 1 tsp turmeric | ||
| 1 tsp cayenne pepper | ||
| 1 tsp coriander | ||
| 1/2 tsp fresh ginger | ||
| 1 tsp black pepper | ||
| 1 tsp kosher salt | ||
| 1 cup pre-cooked chickpeas | ||
| 4 tsp lemon juice | ||
| Cilantro for garnish |
This is a Indian like crepe stuffed with a spicy potato masala filling.
- Soak blackgram dal and fenugreek together and rice separately for at least 6 hours.
- Using a blender, with less that 1/3 cup of water, blend rice first and keep it separate.
- Next with less than 1/3 cup of water, blend the blackgram dal and fenugreek together.
- combine the two mixtures. The batter should not be too thick or too thin.
- If you take the batter and pour it out of a spoon, the flow from the spoon should be even.
- Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour.
- If you do not get a sour flavor, add juice.
- Heat a non- stick pan until it becomes medium hot and wipe the pan with a little oil. When the pan becomes hot, take a small scoop of batter and pour it in. Spread it around and make a small circle of batter.
- Flip it over to the other side when one side has firmed up, then when air bubbles begin to appear.
- Reduce the heat to medium before you cook the next one.
- To make the masala peel and cut the potatoes into small cubes, and add them to cold water and bring to a boil. Cook until tender.
- Add some oil to a saute pan and fry the mustard seeds, yellow split peas and blackgram dal and set them aside
- Next saute the onions in a little water with chopped garlic and tomato.
- Add turmeric, cayenne pepper, coriander, black pepper, ginger and onion.
- Add the chickpeas and mix thoroughly.
- Add the cooked potatoes.
- Add the fried mustard seeds, yellow split peas and blackgram dal to the potatoes.
- Mix the thoroughly. Add lemon juice and garnish the masala with fresh cilantro.
- Put a little masala in the middle of each dosai and roll up to serve.
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